Join Jess in the Rada Kitchen to learn how to make this Steak and Mushroom Pot Pie for an incredible meal you’ll never forget! A flaky pastry crust, juicy steak, buttery potatoes, and succulent mushrooms make this a wonderful dinner the whole family will love.
Steak Pot Pie Recipe
Ingredients you will need:
- 1 cup onions
- 1 package “baby bella” mushrooms
- 2-3 lb. sirloin steak
- 1 bottle red wine
- 1 T. beef base
- Worcester sauce
- 4 Yukon Gold potatoes, cubed
- Parsley, chopped
- 3 garlic cloves, chopped
- Cracked black pepper
- Puff pastry
- Extra virgin olive oil
- 1 egg
- 1 T. cornstarch
Preheat oven to 400 degrees. Add seasoning to 2-3 lb. sirloin steak.
On a pan with extra virgin olive oil, cook sirloin steak 3 to 4 minutes on each side, forming a nice crust. It’s OK if the steak is a bit rare, as it will continue cooking in the oven. Once the steak is done, do not discard the liquids on the pan.
Chop 1 cup onions, 1 package “baby bella” mushrooms, and 3 cloves garlic.
In a pan coated with extra virgin olive oil, cook vegetables until onion and garlic are translucent.
Stir as you cook.
Cube 4 boiled Yukon Gold potatoes.
Pour a small amount of red wine into the pan that was used to cook the steak and cook down for 2 to 3 minutes.
Pour over vegetables.
Add another 1/2 to 1 cup red wine.
Add 1 tablespoon beef base and 1 teaspoon Worcester sauce to the vegetables. And continue to cook.
Slice the sirloin into good-sized chunks.
Place the steak chunks into a bowl with the cubed potatoes.
Add thyme and black pepper to the vegetables, which by now have formed a gravy.
Whisk together 1 tablespoon cornstarch and 1 tablespoon cold water and add the gravy.
Stir constantly and bring to a simmer until thickened.
Add potatoes and meat to the gravy. Combine.
Spread the mixture evenly in a 9″ by 13″ pan.
Cover with thawed puff pastry. Poke vent holes in the pastry. Bake for 45 to 50 minutes or until puffy pastry is puffed up, browned, and filling starts to bubble.
Serve and enjoy!
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Steak Pot Pie Recipe
Start Video Transcript
Hi, Jess in the Rada Kitchen, thanks for joining me. You can’t be from Iowa and not have an amazing steak and potato recipe up your sleeve. Today I’m going to showcase that with a savory steak and mushroom pot pie. We’re taking sirloin and covering it with a delicious mushroom and red wine gravy and baking it in in a flaky puff pastry crust!
Our first step is to take this good-sized sirloin steak and season it up with my Rada Burger & Fry Seasoning. Both sides. We’re going to sear this on a hot pan for about 3 to 4 minutes per side. It’s going to be pretty rare, but that’s alright, because we’re going to slice it up into chunks to cook in the oven.
Here I have my pan with some olive oil on it, it’s nice and hot, so we’re going to sear our steak. It’s going to cook about 3 to 4 minutes per side. So we are ready to flip our steak. I have a perfect sear that you can see on one side, a nice crust has formed. We’re going to let it go about 3 to 4 more minutes, then let it cool, then cut it into 1-inch sections.
We’re going to prep our veggies. Here I am dicing 1 whole yellow onion with my Rada French Chef knife. Now for our garlic. I’m going to peel 3 cloves and then chop. Now we’ll slice our baby bella mushrooms. They have a rich, earthy flavor. You can use any variety of mushroom that you like.
Here in our pan we have some extra virgin olive oil. I’m going to add my mushrooms, onion, and garlic, cooking until the onion and garlic are translucent. I’ll give it a quick stir with my Rada Non-Scratch Spoon. Let this go for about 5 minutes.
While they are sautéing, I am going to cube my Yukon gold potatoes with my Rada Super Parer. This is the best knife to use to cut potatoes. You can use any variety of potato. I love the buttery, rich flavor of Yukon gold potatoes.
So here I have the pan that we cooked our steak on. I’m going to pour red wine on it to pick up the crispy little brown bits and the dump them into the hot pan with our mushrooms. Let it cook down a few minutes then pour that red wine in. I’m going to add about another cup of red wine. I always use a wine that I would drink. To that, I’m going to add a tablespoon of beef base and then some Worcester. Let this reduce down.
Here I have my sirloin. With my Rada Stubby Butcher Knife I’m going to slice this guy up. It’s rare and will continue to cook in the oven. If you need to discard some of the fat, do so. Now we have our meat cubed up. I’m going to add it to our bowl with the raw potatoes.
So we’ve allowed our wine gravy to reduce down. To this I’m going to add some thyme, black pepper, and equal parts cold water and cornstarch that I’ve already whisked together. I’m going to incorporate this into our sauce. I’m going to stir constantly with my Rada Non-Scratch Spoon. We’re going to bring it to a simmer until thickened.
Now the sauce is thickened. I’m going to add some fresh parsley. And then our meat and potatoes go in. We’re going to combine it together and then put it in my Rada Rectangular Baker. We are going to top it off with our puff pastry. Spread the mixture evenly. Put our thawed puff pastry on top of the filling. To the top of it I’m going to cover with an egg wash that I’ve made. With my Rada Super Parer I’m going to make some slits on the top.
So here we have our super savory steak pot pie. Be sure to check us out at RadaCutlery.com and to subscribe to our YouTube channel!
End of Video Transcript